I am always hearing people say they are on this constant search for the perfect chocolate chip cookie. Personally, though, I have never been on that quest. For one thing, chocolate chip has never been my favorite cookie. While I enjoy the chocolate chip cookie, it’s pretty far down the list of favorite cookies. Secondly, when I do feel the urge to make chocolate chip cookies, I’ve always used the same recipe, the recipe my mom always used: the classic Nestle Toll House recipe. And, of course, there’s a reason.
The following week, however, my mom had to work late so my uncle Mike was stuck doing the baking and the driving to Greek school. I’m not sure where he got the recipe he used, but let’s just say, it wasn’t Toll House…and it wasn’t good. The cookies were ROCK hard. I was seriously worried some of my classmates would knock their teeth out taking a bite of these cookies.
So, you can understand why I’ve always stuck to the Tollhouse recipe. To me, it was a surefire crowd pleaser.
It was only recently that I decided to venture out into a new chocolate chip cookie recipe. I’ve seen these Cook’s Illustrated thick and chewy chocolate chip cookies all over message boards and the blogosphere. One night while Tom was at a game, I decided to try them out (I have a propensity to make while alone – not a good thing).
I LOVE these cookies. These are absolutely my new go-to chocolate recipe from now on. Tom liked these more than the Toll House recipe (which I had made just a few weeks prior). He ate four that night–not an easy feat considering the size of the cookies.
In place of chocolate chips (which, truth be told, have always been my least favorite part of the cookie), I used Trader Joe’s mini peanut butter cups. They didn’t hold their shape quite as well as chips, but they were mucho delicious.
Mine didn’t turn out quite as thick as they were supposed to (I’m fairly certain it’s the fault of my oven, as I froze some of the doughballs and they baked up twice as high in my toaster oven the following week). They were still big, chewy, and delicious, though! My old Greek school classmates would love them, I’m sure!
Thick and Chewy Chocolate Chip Cookies
Makes about 1.5 dozen
2 1/8 cups AP flour
1/2 tsp. salt
1/2 tsp. baking soda
12 Tbsp. unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
1-2 cups chocolate chips (I used mini peanut butter cups)
- Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
- Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
- Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
- Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.